Let me start this post by stating that it is full of recipes from my weekend with my punks. I have all of the recipes located at the end of the post, just keep scrolling!

Last week was a bonus week for this Mama, my Raleigh punks came home! They normally only come home during Christmas but one punk couldn’t make it this past holiday so I got a bonus! I literally could not stop smiling last week.

This was the first of three runs to the grocery store plus a run to the seafood market.

I was counting the minutes until my twin punks and one daughter-in-law arrived. I kept myself busy in the kitchen doing prep work and watching the Real Housewives of whatever city was being run on Bravo. Finally, they arrived! After much hugging and hanging on to them a little longer than necessary during those hugs, the visit began.

First dinner, hamburgers on the grill. Look how happy they are, it doesn’t take much to make them smile.

Dessert was Macaroons! I made a batch of Chocolate Coconut Macaroons, and a batch of Almond Lemon Macaroons. (recipe at the end of the post)

Breakfast the next morning consisted of a veggie frittata and bacon…..lots and lots of bacon. (recipe for the frittata located at the end of the post)

After breakfast, the girls and I treated ourselves to pedicures and Shannan getting her beautiful red hair styled.

Look at that gorgeous red hair of my daughter-in-law!

The next morning we traveled to Mississippi to spend the day with Mewmaw and Papa Gene, my mom and dad. My three punks have no limit to the love they have for these two people. After driving 12 hours from Raleigh, they jumped in the car and drove 2 1/2 hours each way to see Memaw and Papa.

There is always a meal at this house, always. We just had sandwiches but nothing mattered as long as Memaw made her Potato Salad. I believe my boys could eat her Potato Salad every day.

My three punks had their birthdays in March. Sir Streusel and I have our birthdays and anniversary in April. Sweet Mama always bakes Eric her world famous Strawberry Cake.

I have blogged this cake previously. You can find the recipe here. If you haven’t baked it, make sure it is on your Easter menu.

The following day, back in Pensacola, we celebrated the March Birthdays of the three punks with a shrimp boil and Chocolate Chip Cheesecake. Eric brought his 93 year old Mother, who now lives in memory care, over to spend time with the kids. She seemed to enjoy herself!

We began the meal with a pan of Roasted Pepper Nachos. So good and easy. One of my boys literally threw these together and we were munching on them within 30 minutes.

Recipe at the end of the post.I don’t know what was so funny, but Paige will always have this moment with her grandmother.

My kids never asked for birthday cakes during their growing-up years, although they got one for their massive blow-out birthday parties, they always asked for my “Chocolate Chip Cheesecake” for their family birthday meal.

Aaaahhhhh, this is the stuff. Creamy cheesecake with a delicious chocolate ganache on top. so good, really, so good, I’m serious, it’s delish! (recipe at the end of the post)

All good things must come to an end and I am so very thankful for my three days with my punks. I love them and they love me. I know how busy their work schedules are and the fact that they made a twelve hour drive and took time off made this Mama happy. My heart was full. I begged them to stay longer, like, for a month, but they said they couldn’t. After Eric peeled me off of them, they pulled out of the driveway and headed home.

My motto is, “If I feed them, and feed them good, they will come home.” Well, I fed them good and I will the next time I am blessed to have them back home.

Love ya,

Jody and Edna

Chocolate Chip Cheesecake

2017-04-05 17:39:39

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Ingredients

2 (3 oz.) packages of cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1 egg

1 teaspoon vanilla

1 cup mini chocolate chips

1 teaspoon flour

1 (6oz.) Ready Crust Chocolate Pie Crust

Chocolate Ganache

1/2 cup mini chocolate chips

1/4 cup whipping cream

Instructions

Preheat oven to 350 degrees.

With mixer, beat cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth.

Add egg and vanilla. Beat well.

Toss chips with flour.

Stir chips into cheese mixture.

Pour into the crust.

Bake 35-40 minutes or until center springs back when lightly touched.

Let completely cool, in refrigerator, before topping with Chocolate Ganache.

Chocolate Ganache

Melt 1/2 cup mini chocolate chips with 1/4 cup whipping cream.

Cook and stir until thickend and smooth.

Pour immediately on top of cooled cheesecake.

Place in fridge to completely cool before serving.

Adventures with Edna http://adventureswithedna.com/

Pepper Nachos

2017-04-05 17:32:56

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Ingredients

1 package mini sweet peppers—halved and seeded

1 can corn (drained)

1 can black beans (rinsed and drained)

2/3 cup salsa

Salt and pepper to taste

1 cup cheddar cheese, shredded

Instructions

Mix the corn, black bean, salsa together in a medium bowl.

Season with salt and pepper.

Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese.

Bake for approximately 15 minutes.

Turn oven to broil and broil until peppers begin to char.

Notes

Optional: top with avocados, sour cream, green onions

Adventures with Edna http://adventureswithedna.com/

Lemon Almond Macaroons

2017-04-05 17:30:43

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Ingredients

1 14-oz. package sweetened shredded coconut

1 cup sliced almonds

¾ cup sugar

1 teaspoon grated lemon zest

¼ teaspoon kosher salt

4 egg whites

White Chocolate Melting Wafers

Instructions

Heat oven to 325 degrees.

In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt.